Cooking has always been a magical experience for me. I’m Sophie, and my culinary journey began in my mom’s kitchen, where simple ingredients turned into family favorites. From delicious baked goods to hearty salads, the kitchen was my playground, and it ignited my passion for creativity and flavors. One dish that bridges comfort and innovation in my kitchen is the Candied Bacon Walnut Shaved Sprout Salad with Roasted Shallot Vinaigrette. It’s a delicious reflection of both tradition and modern flair, showcasing ingredients that meld together perfectly, creating a symphony of flavors.
This salad is not just a dish; it’s a vibrant medley of textures and tastes. With the rich sweetness of candied bacon and the crunchy bite of walnuts, complemented by the earthiness of shaved Brussels sprouts, each bite tells a story. The roasted shallot vinaigrette adds a finishing touch that elevates the entire dish. Perfect for a weeknight meal or to impress guests at a dinner party, this salad embodies a balance of hearty and refreshing flavors that anyone can enjoy.
Part 1: The Story & Intro
When I first encountered the idea of combining bacon with Brussels sprouts, I never imagined how transformative it could be. The inspiration struck during a family gathering when someone brought a unique salad that featured crispy bacon intertwined with fresh greens. The flavors danced on my palate, and I knew I had to recreate something similarly delicious at home. As I experimented with candied bacon, I realized how much it enhanced the flavor profile. The balance of sweet and savory is what makes this Candied Bacon Walnut Shaved Sprout Salad with Roasted Shallot Vinaigrette a standout.
Furthermore, the addition of walnuts introduces a delightful crunch, and when you pair that with the tender greens and the tang of the vinaigrette, you elevate a simple salad into a culinary masterpiece. As a devoted home cook, my aim is to inspire others to embrace unique ingredients and discover new combinations. By adding this salad to your repertoire, you’ll not only delight your taste buds but also rekindle your love for cooking.
With every recipe I offer, including this one, I strive to make cooking enjoyable and accessible for everyone. Whether you’re a novice or an experienced chef, you’ll find that preparing this Candied Bacon Walnut Shaved Sprout Salad with Roasted Shallot Vinaigrette is an adventure worth taking. Let’s dive into the details of how to bring this delightful dish to your table.
Part 2: Ingredients for Your Salad Delight
To prepare the Candied Bacon Walnut Shaved Sprout Salad with Roasted Shallot Vinaigrette, gather the following ingredients:
- 6 slices bacon, cut into ½-inch pieces
- 1 heaping cup raw walnut halves
- 1 tablespoon avocado oil
- 1 tablespoon coconut sugar
- 1 tablespoon maple syrup
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon salt
- ½ teaspoon paprika
- ⅛ teaspoon cayenne (optional)
- 1 large delicata squash, halved, seeded, and cut into ½-inch moons
- 2 tablespoons avocado oil (for roasting)
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 pound Brussels sprouts, shaved
- 4 cups curly kale, chopped
- ½ cup pomegranate arils
- 2 Bartlett pears, thinly sliced
- 4 small shallots (for roasting)
- 2 cloves garlic (for roasting)
- ¾ cup olive oil
- ⅓ cup balsamic vinegar
- 3 teaspoons honey
- ¼ teaspoon salt
- ¼ teaspoon pepper
The process of preparing the salad begins with the essential ingredients that yield such wonderful flavors. The combination of candied bacon, walnuts, and roasted vegetables creates an incredible depth of taste. Each ingredient serves a purpose, providing texture and a unique flavor that makes this salad unforgettable.
Now, let’s break these down into their respective preparation steps.
Part 3: Make the Candied Bacon Walnuts, Roast the Veggies, Make the Dressing, Assemble the Salad
To create the salad, you’ll first need to make the candied bacon and walnuts. Start by preheating your oven to 350°F (175°C). In a skillet, cook the bacon pieces until crisp, then drain them on paper towels. In the same skillet, toss raw walnut halves with avocado oil, coconut sugar, and seasonings, then roast until golden brown. The sweet and savory aroma will make your kitchen smell divine.
Next, prepare the vegetables. Slice the delicata squash into moon shapes and toss with avocado oil, paprika, salt, and pepper. Spread them on a baking sheet along with the shallots and garlic, then roast until tender. While that’s happening, shave the Brussels sprouts and chop the kale. The contrast of textures will enhance your salad.
For the dressing, combine olive oil, balsamic vinegar, honey, and seasoning in a bowl. Whisk it until emulsified. This roasted shallot vinaigrette adds a lovely richness to the salad, tying together all the bold flavors.
Finally, assemble the salad! In a large bowl, layer the shaved Brussels sprouts, roasted delicata squash, crispy bacon, candied walnuts, kale, pomegranate arils, and pears. Drizzle with the vinaigrette, toss gently, and serve immediately. This salad bursts with flavor, and every bite will send you back to that vibrant kitchen moment that started it all.
Part 4: Tips for Perfecting Your Salad & Variations to Try
For the best results with your Candied Bacon Walnut Shaved Sprout Salad, consider a few tips. First, ensure your bacon is cooked to the desired level of crispiness, as this impacts the overall texture. The distinct sweetness of bacon, combined with the crunch of walnuts, creates a dynamic flavor profile that everyone loves.
You can also customize this salad with seasonal ingredients. Want to add more color and flavor? Try incorporating seasonal fruits like apples or persimmons for a fresh twist. If you’re aiming for a vegan-friendly option, replace bacon with crispy chickpeas and use maple syrup for sweetness.
Experimenting with different nut varieties can also produce exciting results. Pecans or almonds can work well, providing their own unique crunch and flavor. Don’t hesitate to tailor this salad to your taste preferences.
Enjoying this salad warm or cold offers versatility for any occasion, whether it’s a holiday gathering or a casual dinner. With a few adjustments, you can make this dish as personal as your culinary journey!
FAQs
1. Can I make the salad in advance?
Yes! You can prepare the candied bacon, walnuts, and roasted vegetables ahead of time. Just assemble the salad and add the dressing just before serving.
2. What can I substitute for Brussels sprouts?
If Brussels sprouts aren’t available, use finely chopped kale or shredded cabbage for a similar texture.
3. What other dressings would you recommend?
A honey mustard dressing or a citrus vinaigrette would both complement the flavors in this salad splendidly.
4. Can I skip the candied bacon?
Absolutely! For a vegetarian option, feel free to omit the bacon and substitute with roasted chickpeas for that savory crunch.
Conclusion
The Candied Bacon Walnut Shaved Sprout Salad with Roasted Shallot Vinaigrette is a delightful fusion of flavors that brings comfort and creativity together on a plate. Whether you’re seeking to impress guests or just want a delicious meal, this salad truly shines. I hope it inspires you to explore the depth and diversity of the culinary world, much like it has for me in my kitchen. Enjoy making and sharing this recipe, and remember, love is the most essential ingredient.
Candied Bacon Walnut Shaved Sprout Salad with Roasted Shallot Vinaigrette
Ingredients
Candied Bacon and Walnuts
- 6 slices bacon, cut into ½-inch pieces Cook to desired crispiness.
- 1 heaping cup raw walnut halves
- 1 tablespoon avocado oil
- 1 tablespoon coconut sugar
- 1 tablespoon maple syrup
- 1 tablespoon fresh rosemary, chopped
- ½ teaspoon salt
- ½ teaspoon paprika
- ⅛ teaspoon cayenne (optional) For added heat.
Roasted Vegetables
- 1 large delicata squash, halved, seeded, and cut into ½-inch moons
- 2 tablespoons avocado oil (for roasting)
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 pound Brussels sprouts, shaved
- 4 cups curly kale, chopped
- ½ cup pomegranate arils
- 2 Bartlett pears, thinly sliced
- 4 small shallots (for roasting)
- 2 cloves garlic (for roasting)
Roasted Shallot Vinaigrette
- ¾ cup olive oil
- ⅓ cup balsamic vinegar
- 3 teaspoons honey
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the bacon pieces until crisp, then drain them on paper towels.
- In the same skillet, toss raw walnut halves with avocado oil, coconut sugar, salt, and pepper. Roast until golden brown.
- Slice the delicata squash into moon shapes and toss with avocado oil, paprika, salt, and pepper. Spread them with shallots and garlic on a baking sheet, then roast until tender.
- Shave the Brussels sprouts and chop the kale.
Dressing
- Combine olive oil, balsamic vinegar, honey, salt, and pepper in a bowl. Whisk until emulsified.
Assembly
- In a large bowl, layer the shaved Brussels sprouts, roasted delicata squash, crispy bacon, candied walnuts, kale, pomegranate arils, and pears.
- Drizzle with the vinaigrette, toss gently, and serve immediately.